CURRY CHICKEN WITH GINGER ENJOY DAN:

                   CURRY CHICKEN WITH GINGER by CHEF DAN

Serves 4

INGREDIENTS:

1-1/2-pounds skinless, boneless chicken breast

2 tablespoon EACH lime juice, fish sauce and mirin

1 tablespoon EACH red curry paste and brown sugar

1/2-teaspoon EACH garam masala, and tandoori powder

1 (19.5 Oz) Mae Ploy coconut milk

1 onion, chopped

1-red bell pepper, cored and sliced

1-thumb-size fresh ginger, thinly sliced

DIRECTIONS:

1.   Slice chicken into thin strips, cutting against the grain to remaining tender; set aside.

2.   In a bowl, mix together lime juice and next 6 ingredients; set aside.

3.   In a skeet over medium-high heat add curry paste and when aromatic.

4.   Stir in 1/2-the coconut milk, stirring frequently to dissolve the mixture.

5.   Add remaining coconut milk, onion, bell pepper.

6.   Bring to a boil. Then simmer for 2 minutes.

7.   Add lime juice mixture and sliced chicken.

8.   Bring to a boil, then reduce heat to medium and simmer for 5 minutes.

9.   Add cilantro and ginger; stir to cook about 2 minutes more.

10.                Serve over Jasmine rice.

ENJOY DAN:                                                    BON-APPETITE!